Text 6376, 60 rader
Skriven 2013-11-02 10:33:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: rice 388
====================
-=> Quoting Michael Loo to Nancy Backus on 10-28-13  16:26 <=-

 NB>> I tend to use roughly twice the liquid as the amount of the rice, stir
 NB>> every so often to see how it's coming, having brought it to a boil and
 NB>> then turning down to simmer.
 ML> Pretty normal, though stirring is considered a no-no except
 ML> for risotto. You're supposed not to encourage starch to come
 ML> out into the water, but if you don't mind the extra stickiness
 ML> that's okay I guess.

I've never minded the starch in the water... especially when it ends up
being essentially part of the "sauce"... Back when I was a kid, we
boiled the white rice in lots of water, and then drained it, like pasta.
Never burned that way, but I always thought that was an extra step too
many, and liked the idea of only having enough water to be absorbed by
the rice... ;)

 NB>> When most of the liquid is absorbed, I turn off the burner.
 ML> Until the rest of the liquid is absorbed, about 5 minutes. An
 ML> old Chinese trick. Very delicious.

Exactly.  Never knew it was a Chinese trick.. just that it made sense to
let the rest absorb on its own, and then one doesn't have to worry about
it sticking to the bottom, and maybe even burning... ;)

 NB>> I'm usually cooking chicken (or duck) in the rice at the same time
 ML> Really, from raw? How does it work? I can see the rice being
 ML> much improved from duck fat but imagine that the duck would suffer. 

From raw, yes.  For the chicken, it's often frozen, usually boneless
thighs.  I'm using brown rice, which takes about twice as long as white.
For duck, I'm using the leg quarters... to give the right amount of
cooking for that, I start the duck in the broth for a little while, and
then add the rice... the chicken or duck is cooked through by the time
the rice is done.   :)   Turkey thighs work about the same way... fresh,
like the chicken, frozen, like the duck...  Often I add a half package
or so of frozen broccoli at the end of cooking (while the final liquid
is absorbed) for a complete casserole... the starch from the rice and
the fat from the bird making the sauce so nothing else is needed.  The
chicken meat is cooked enough to break it up with the stirring spoon...
duck tends to not be en casserole, but eaten off the bones, turkey I
generally grab off the top, one for the meal and the other to be cut up
for the later casserole (and/or base for congee)...

 ML> Reheating the already somewhat salty Chinese roast or
 ML> braised duck, that I could understand: what we used to do,
 ML> now that I recall, is put the prepared meat (poultry or
 ML> pork or best of all Chinese sausage) on top about halfway
 ML> through the rice cooking, maybe 10 minutes in.

Never done that, but it sounds pretty good... might get some Chinese
sausage at one of the asian markets and try it sometime...  :)

ttyl        neb

... Am sure writing used to be larger, and stairs less steep!

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